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Slow-Cooker Cornbread

Let your slow-cooker do all the work of making cornbread for you
Cornbread

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When you don’t want to turn the oven or stove on, cook your cornbread in your slow-cooker.

This recipe is courtesy of Betty Crocker.

Ingredients

  • 2 Tablespoons unsalted butter
  • 1 1/2 Cup cornmeal
  • 1 1/2 Cup all-purpose flour
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1 Teaspoon kosher salt
  • 1 Teaspoon chili power
  • 2 Cups buttermilk
  • 2 large eggs

Directions

Melt butter in a slow cooker on high heat.

Stir together the cornmeal, flour, sugar, baking powder, salt, and chili powder in a mixing bowl. Stir in the buttermilk and eggs to combine well.

Brush the butter in the slow-cooker to coat the bottom of the cooker. Pour in the batter and spread evenly.

Cover the slow cooker and cook on high for 2 hours. Let cool before serving.

Nutritional Facts
Servings8
Calories Per Serving275
Total Fat5g8%
Sugar7gN/A
Saturated3g13%
Cholesterol57mg19%
Protein8g16%
Carbs48g16%
Vitamin A56µg6%
Vitamin B120.3µg4.2%
Vitamin B60.1mg5.4%
Vitamin C1mg2%
Vitamin D0.3µg0.1%
Vitamin E0.3mg1.7%
Vitamin K0.5µg0.6%
Calcium210mg21%
Fiber2g7%
Folate (food)25µgN/A
Folate equivalent (total)176µg44%
Folic acid89µgN/A
Iron3mg16%
Magnesium24mg6%
Monounsaturated1gN/A
Niacin (B3)3mg14%
Phosphorus306mg44%
Polyunsaturated0.7gN/A
Potassium179mg5%
Riboflavin (B2)0.4mg22.5%
Sodium315mg13%
Sugars, added3gN/A
Thiamin (B1)0.4mg24.8%
Trans0.1gN/A
Zinc0.8mg5.2%
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